Chocolate Chip Cupcakes Recipe – The Vegan Cupcake Project

Chocolate chip cookies turned into a vegan cupcake sounds amazing. Unless you are talking about one of those mass produced, hard, disk of “cookie-like-ness”. If you are referring to a soft, warm, fresh out of the oven cookie from a Grandmother heart (kitchen), then I am all about it. Bring on the Vegan Chocolate Chip Cupcake.

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Vegan Chocolate Chip Cupcakes Recipe

Ingredients:

1 cup whole wheat
1 unbleached unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
1/3 cup canola oil
1/4 cup raw sugar
1 tablespoon apple cider vinegar
1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F and line a cupcake tine with 12 paper liners.

In a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.

Pour wet ingredients into dry ingredients and mix until well combined.

Stir in chocolate chips. They should be evenly distribute, but be sure not to mix to much else they melt.

Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.

Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.

Vegan Chocolate Ganache Topping Recipe

Ingredients:

1/2 cup chocolate chips
1/4 almond milk

Directions:

Heat almond milk to a simmer, either in the microwave or on the stove top.

Pour the hot almond milk over the chocolate chips in a small bowl.

Let them sit for 1 minute.

Whisk for 3 – 4 minutes until the chocolate sauce becomes thick and glossy.

You can refrigerate in for about 10 minutes to get it to a thicker consistency, but you don’t have to.

Generously spoon the chocolate sauce over the cupcakes and enjoy.

About The Cupcake Project: I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible. Subscribe if you’re into that type of thing.

About Me: My name is Tasha. I am a YouTube Next Chef, Master of Public Health, and INFJ.
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